Homemade Chai Tea Concentrate

Homemade Chai Tea Concentrate!

I am pretty much obsessed with Chai Tea and as soon as any hint of cool weather comes around, I start craving my delicious, homemade Chai Tea.

Because I love Chai Tea so much, I decided to experiment with making my own homemade Chai Tea Concentrate. I like to blend a 2:1 ratio of tea to coconut milk (or any milk of your choice), but play around with the ratio until it’s perfect for you. This recipe is enough to last me a few days and I can have a mug of delicious, hot, homemade Chai Tea every morning. You can easily add ice cubes and have a homemade iced chai tea, too!

Your instructions don’t indicate to strain or filter before refrigerating. I’m assuming you should, otherwise the concentrate will continue to get stronger and stronger, and you’ll get sediment from all the spices every time you serve a portion. Am I correct?

My husband wanted to run out to the grocery store to get his favorite box of chai tea bags. I remembered that you posted this, so we made it. Yummy! Thanks for another great recipe -we’ll double it next time.

I always use the “Classic Chai” spices from “Yogi Tea”, which only seem to have the spices in them, but no black tea. You add 1.5 teaspoon of the spices to 1 litre of water and bring slowly to the boil for about half an hour… Then add whatever milk you prefer and a sweetener if preferable. So I don’t completely understand why you would use so much black tea?

I have a question, when you make this, are all the spices still floating around in it afterward? Do you strain them out? If you do strain them out, does this remove their flavor or is the flavor still there? i.e. do they dissolve somewhat?
Thanks!

Hi Anna, I found that they do dissolve a lot and what is left tends to stay at the bottom of the jar. I don’t strain it, but you could strain it. The flavor is already steeped into the tea so you could strain it if it bothers you without impacting the flavor. Hope that helps 🙂

I am not sure that I understand your 2:1 ratio. If you are talking about cups that would be 2 cups of concentrate to 1 cup of milk. Could you tell me in spoons and cups of how you add. I am making your recipe right now and will be bring to a party and would love to tell the guests how much of each they need to add to their cups. Thank you! I am so excited to try it when it is done.

Hey Emily! For a typical size coffee mug, I do 1/2 cup milk and 1 cup tea concentrate. If you are using smaller tea cups, do 1/3 cup milk and 2/3 cups tea concentrate. Hope you and your guests love it 🙂

I am just running out of my favourite chai tea and so finding this post was very well timed! I am going to use up the black tea I have in the cupboard, which usually just site there as I use all my flavoured or herb teas. And I have all the other ingredients in the cupboard, yahoo! I’m looking forward to my first cup!

I have not found much coffee that I can tolerate lately but after discovering storebought Chai tea concentrate, I am in love! I just wondered, and I apologize if I missed it in the thread, can I just steep several bags of chai tea bags that I already have in my cupboard along with my favorite sweetener and use that for concentrate? I don’t have most of those spices and I feel I would spend too much. Thanks!

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